I'm sure we all very familiar with the taste of gula melaka and coconut milk. They are commonly used in making dessert. This time I used them to flavour these steamed buns. Gula melaka and coconut flavour sweet buns. The results are great! My family enjoy these steamed buns very much.
Inspired by 阿芳的3杯面粉 cookbook recipe
Ingredients: yields about 75g x 8 pieces
(A) overnight sponge dough
1 cup plain flour
60ml water
1/2 tsp yeast
1 tsp sugar
(B) *Gula melaka syrup
75g gula melaka
1 tbsp sugar
Some water
(Add water if needed to get 120ml syrup)
(C) Main dough
2 cups plain flour
50g instant coconut powder (1 packet)
*120ml above gula melaka syrup
1/2 tsp yeast
1/4 tsp salt
Methods:
1/2 tsp yeast
1 tsp sugar
(B) *Gula melaka syrup
75g gula melaka
1 tbsp sugar
Some water
(Add water if needed to get 120ml syrup)
(C) Main dough
2 cups plain flour
50g instant coconut powder (1 packet)
*120ml above gula melaka syrup
1/2 tsp yeast
1/4 tsp salt
Methods:
~Sponge Dough
Mix all till form a dough. Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15 minutes at room temperature before use. You can prepare the sponge dough one night before. Tear into small pieces before use.
Mix all till form a dough. Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15 minutes at room temperature before use. You can prepare the sponge dough one night before. Tear into small pieces before use.
~ Gula melaka syrup
Put the gula melaka and sugar together with some water. Bring to boil and cook till all sugar melt. Sieve to remove any impurity. Leave to cool. Measure to get 120ml syrup. Add water if needed.
~Main Dough
1. Put all ingredients (C) together with pieces of sponge dough in kneading bowl. Knead till all ingredients well incorporate. Transfer onto lightly flour working surface. Slightly knead to form smooth dough. Shape into ball. Cover and rest for 30 minutes.
Put the gula melaka and sugar together with some water. Bring to boil and cook till all sugar melt. Sieve to remove any impurity. Leave to cool. Measure to get 120ml syrup. Add water if needed.
~Main Dough
1. Put all ingredients (C) together with pieces of sponge dough in kneading bowl. Knead till all ingredients well incorporate. Transfer onto lightly flour working surface. Slightly knead to form smooth dough. Shape into ball. Cover and rest for 30 minutes.
2. Press down the dough to remove air from the dough. Roll the flatten dough into a log. Divide the dough into individual portions (about 75g each).
3. Shape into oval shape and place on greased paper. Leave to rest for 15-20 minutes.
4. Start steaming from cold water with low-medium heat. Once the water boiled steam further 10 minutes.
5. Once the steaming time is over, off the heat. Leave the buns inside the steamer about 1 minute before open the lid.
I will sending this recipe to Muhibbah Malaysian Monday Event hosted by Sharon.
I also noticed that (that we posted gula melaka related on the same day). These buns look so pillowy soft and I can imagine its fragrance. :)
ReplyDeleteyou are really a steamed pau /buns master, you have made so many of these..with gula melaka, this bun must be very fragrant.
ReplyDeletei cant agree more that these paus of yours must be so fragrant nice..very nice paus..very smooth and white!
ReplyDeleteHello Vivian
ReplyDeleteI tried ur Gula Melaka Steamed Buns today and buns turned out very good and delicious. I could not stop at eating one bun.
I love chinese buns made using overnight sponge.
This recipe is a keeper for me. The next time I will use this recipe to make baos.
Thank you very much for the recipe.
Blessings
Priscilla Poh
I love the idea of using gula melaka! And I have never tried the overnight sponge dough before, I'm definitely going to try this soon. Thanks for joining us :)
ReplyDelete